Lava Rock Shrimp With Honey Chipotle Lime Sauce And Mango Jicama Salsa Recipes

LAVA ROCK SHRIMP WITH HONEY CHIPOTLE LIME SAUCE AND MANGO JICAMA SALSA

Lava Rock Shrimp With Honey Chipotle Lime Sauce and Mango Jicama Salsa image

Provided by Guy Fieri

Time 1h5m

Yield 1 3/4 cups

Number Of Ingredients 29

Ingredients

1 cup barbecue sauce
1/4 cup honey
1/4 cup lime juice (about 1 1/2 limes)
1/4 cup canola oil
2 teaspoons Dijon mustard
Pinch red chile flakes
Pinch chile powder
Pinch cayenne pepper
4 chipotles in adobo
3/4 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
12 ounces rock shrimp (about 1 1/2 cups)
Canola oil, for frying
1 cup cooked rice noodles, optional, for garnish
6 lime wheels, optional, for garnish
4 tablespoons Mango Jicama Salsa, recipe follows
1 pinch chile threads, optional, for garnish
Lotus chips, optional, for garnish
2 lime wedges, for service
1 cup jicama, diced into 1/8-inch pieces
1 cup ripe mango, diced into 1/8-inch pieces
1/4 cup 1/8-inch diced red onion
2 teaspoons minced jalapeno
1 tablespoon chopped fresh cilantro
1 tablespoon sweet chili sauce
1/4 teaspoon sea salt

Steps:

For the honey chipotle lime sauce: In a food processor, puree all the ingredients until combined and add to a saucepan to heat through over medium heat.
For the shrimp: While the sauce is reducing, combine the flour with the salt, pepper, cayenne and chili powder and stir to combine. Add the shrimp in batches to the flour and toss gently to coat evenly.
Preheat a couple inches canola oil to 350 degrees F in a deep skillet and add the shrimp. Cook until golden brown, turning as needed, 3 to 4 minutes. Work in batches to avoid crowding. Remove from the oil and drain on a paper towel-lined plate.
Divide and add the rice noodles to the bottom of 2 martini glasses. Top the noodles with 3 lime wheels each and set aside until service.
Add the shrimp to the reduced sauce and toss gently to coat evenly. Remove from the sauce with a slotted spoon or tongs and place in the prepared martini glasses. Garnish with Mango Jicama Salsa, chile threads, lotus chips and a lime wedge, if desired. Serve immediately.
Toss the jicama, mango, onions and jalapeno gently in a bowl with the remaining ingredients and refrigerate for 20 to 30 minutes.

CHIPOTLE HONEY DIPPING SAUCE (FOR SHRIMP COCKTAIL)

Chipotle Honey Dipping Sauce (For Shrimp Cocktail) image

This is a nice twist to use for shrimp cocktail or brushed on grilled shrimp k-bobs. I'm sure there are many other uses as well. Enjoy. :)

Provided by 2Bleu

Categories Sauces

Time 20m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 8

Ingredients

2 chipotle chiles, stemmed seeded and chopped
1 tomatoes, chopped (or 12 oz canned)
1/2 onion, chopped
1 garlic clove, peeled and crushed
1/2 cup water
1 teaspoon salt
1/4 cup honey
2 tablespoons vinegar (red wine vinegar)

Steps:

In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes.
Puree mixture in a blender (or use an immulsifier) until smooth. Stir in the honey and vinegar. Serve at room temperature as a dipping sauce with shrimp.

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